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Sugar Free Keto Low Carb Lemon Bars

Gluten Free
Dairy Free
Grain Free
Low Carb
Vegetarian
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You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!

Keto Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

PIN Sugar Free Keto Low Carb Lemon Bars

Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.

Between the easy sugar free no bake keto cheesecake recipe for one and these, evening-need-a-sweet-treat kinda life has been DEFINED.

I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.

P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.

Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.

Sugar Free Keto Low Carb Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting easy healthy low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.

And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.

So there. Sad crisis AVERTED.

What makes these the best lemon bars

These sugar free keto low carb lemon bars are everything that you could dream about:

  • A little bit tangy
  • Juuuuust the right level of sweetness
  • BRIGHT and FRESH
  • Crispy-crunchy AND creamy
  • Made with only F-I-V-E wholesome ingredients

Keto Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy


1
Beat coconut oil and swerve until mixed
2
Stir in salt and sifted coconut flour
3
Press into pan
4
Bake at 350 until the edges are golden. About 10 mins
5
Cool 30 mins
6
Whisk eggs and lemon zest by hand
7
Whisk fresh lemon juice and swerve by hand
8
Whisk in coconut flour a little bit at a time
9
Add lemon juice mixture to egg mixture and whisk by hand
10
Pour over cooled crust
11
Bake at 325 until just the center is slightly jiggly. 20-22 mins
12
Cool to room temperature then refrigerate at least 6 hours
13
Sprinkle on powder sugar alternative and eat!
Check out my other content @foodfaithfit on Jumprope.
This just in: you’re gonna LOVE ‘em.

What can I use instead of monkfruit to make these lemon bars?

If you don’t have monkfruit on hand, you can use another low carb sweetener such as erythritol to make these sugar free keto low carb lemon bars. Or you can take a note from the original paleo lemon bars recipe and use honey, if you’re not out there doin’ the low carb dance.

Not sure what that looks like, but just wanted to give you THE SCOOP.

What can I use instead of coconut flour?

As coconut flour is SO different from any other flours, I don’t recommend making any substitutions. I’ve not tested anything else and don’t think any other flours will work as a 1:1 sub. But, hey, if you try it and it works, LEMME KNOW.

I knew you were going to have questions, so I beat you to the answers PUNCH.

Sugar Free Keto Low Carb Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.

It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.

Wait. What? I don’t know anything about that.

Maybe.

Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.

I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.

Keto Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

Other recipes you might like:

Paleo Lemon Bars

No Bake Paleo Lemon Bars

Strawberry No Bake Gluten Free Paleo Lemon Bars

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Print

Sugar Free Keto Low Carb Lemon Bars

You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!
Course Desset
Cuisine American
Keyword low carb
Jump to Recipe
Prep Time 1 hour
Cook Time 25 minutes
Chilling time 6 hours
Total Time 1 hour 25 minutes
Servings 16 Bars
Calories 106kcal

Ingredients

For the crust:

For the topping:

  • 4 Eggs
  • 2 tsp Lemon zest
  • 3/4 Cup Fresh lemon juice (about 6 large juicy lemons)
  • 1/2 Cup Monkfruit
  • 1 1/2 tsp Coconut flour, sifted

Instructions

  • Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
  • In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
  • Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes.  Once cooked, let cool for 30 minutes.
  • Lower the temperature of your oven to 325 degrees  and ensure the oven rack is in the middle of the oven.
  • Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
  • In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
  • Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
  • Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
  • Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***

Notes

*See blog post for notes on other sweeteners
**As with all GF baking, please weigh your flour to ensure results
*** The first bar is a little difficult to get out, so be gentle! But, once one is out, it's smooth sailing!
Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind)

Nutrition

Calories: 106kcal | Carbohydrates: 4.7g | Protein: 2.5g | Fat: 8.9g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 46.5mg | Sodium: 40.9mg | Potassium: 31.4mg | Fiber: 2.3g | Sugar: 0.8g | Vitamin A: 75IU | Vitamin C: 7.3mg | Calcium: 6mg | Iron: 1mg

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Sugar Free Keto Low Carb Lemon Bars
Amount Per Serving
Calories 106 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 7.2g45%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.8g
Cholesterol 46.5mg16%
Sodium 40.9mg2%
Potassium 31.4mg1%
Carbohydrates 4.7g2%
Fiber 2.3g10%
Sugar 0.8g1%
Protein 2.5g5%
Vitamin A 75IU2%
Vitamin C 7.3mg9%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2

(per 1 bar, based on recipe making 16)

 


 

Keto Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

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Reader Interactions

Comments

    • Taylor Kiser says

      I just answered your same question in another post! Recipes are only tested as written, as it would be VERY time consuming/expensive for me to test recipes many different ways. Let us know if you try it.

      Reply

  6. Natalie A says

    These look delicious! I’ve been on the keto diet for two months and finding new recipes like these are a treasure. It helps the sweet tooth crave! Thank you for sharing!

    Reply

  7. Maribeth says

    5 stars
    My daughter made these and they are delish!!! Would you happen to have the nutritional info on them and if so would you mind sharing.

    Thanks so much,
    Maribeth

    Reply

  8. Kelly says

    I can’t wait to try these out this week! Are you able to sub in ghee instead of coconut oil for both the crust and the filling? If you can, would the measurements be the same?

    Reply

    • Taylor Kiser says

      I honestly don’t know as recipes are only tested as written, so I have no way of knowing what else will work! I THINK it will work – however, my fear is the crust may not chill as hard! Let us know if you try!

      Reply

  9. Rachel says

    5 stars
    I used xylitol as the sweetener and it worked perfectly!! They stored very well and never became grainy (literally had them in my fridge for over a week!)

    Reply

  12. Chris says

    I know the recipe specifically states fresh lemon juice, but I have to be *that person* and ask if it would work ok with bottled. ?Would there be an issue with preservatives or anything? I usually have some on hand but never have lemons!

    Reply

  16. Ashley says

    3 stars
    Made these last night but I had only bought 2 lemons to work with. I ended up with right under 1/2 cup of juice. I went ahead and subbed the rest with water. Let me say they are still very tart! I also used a sucralose sweetener. I’m not a huge fan of the coconut flour crust (just my personal preference.) I would rather use Walnut with a little bit of coconut or almond flour. It was still good and definitely satisfied my craving though. Thank you for experimenting and sharing your recipe!

    Reply

  18. Sarah Dixon says

    5 stars
    Been on keto diet for 8 months and was craving something for a dessert. I love lemon bars and made these. These are SO yummy!! Thanks so much!

    Reply

  20. Nancy says

    5 stars
    These sound so yummy. I can hardly wait to make them. My question is what is a serving size> 1 bar or 2. My husband is arguing with me about this. I tell him 1 bar. and he is just being annoying and pig headed.

    Reply

    • Diana says

      I usually always fill a bowl with real hot tap water and put my eggs in them to make it room temperature before baking, especially with low carb recipes to take away some of the eggy taste. I’ve been doing it ever since I saw the suggestion in a low carb baked good recipe for mug cake. I used the same method with these bars, but I cannot speak to whether there ended up being an egg taste just yet because I have them in the oven now, but this method has worked for me in the past in other recipes.

      Reply

  22. Mehar says

    These look so good, want to try these but was wondering if I can use almond flour instead of the coconut flour, thanks

    Reply

  24. Ltr says

    I made these with a monk fruit/Erythritol blend and the texture was perfect! I actually ran out and only had 1/4 cup for the filling and it tasted excellent. My only issue was I didn’t mix the eggs enough so I got white apots and then the top also cracked lol not sure how to avoid that but I’ll definitely make again!

    Reply

  25. Robyn says

    Curious if you use pure monk fruit sweetener or the Lakanto blend? The blend seems to have a strong cooling effect to me. Do you notice that with these bars?

    Reply

  26. Liz Davis says

    5 stars
    I love anything with lemon. I made your dessert earlier this morning and 5 hours later I couldn’t wait I had to take it out of the fridge and try a bite. I cut a small piece off the corner and it is so delicious. I did change the sweetner I didnt have Monk fruit so I had to use half pyure and half swerve sweetener and it turned out great. Thank you for the recipe.

    Reply

  27. Claire says

    Can you use butter instead of coconut oil for the crust ? I have liquid coconut oil but not the solid.

    Reply

  29. Daphne says

    Is it really 1 1/2 tsp coconut flour only for the filling? Ive made this twice and my filling always seeps into the crust so my crust gets mixed with the filling or it becomes the top portion, despite following the recipe properly. I didnt overbeat my eggs too.

    Reply

  30. Lesya says

    2 stars
    I just made these and they were an epic fail. I don’t know what happend. I followed the directions carefully. The crust separated from the lemon bars and the bars are wayyy too tart. I love lemon bars but sadly I had to throw all of these away. 🙁

    Reply

    • Taylor Kiser says

      I’m sorry you didn’t like them – I just made these for a party and they were a hit.
      1. Did you weigh your flour?
      2. Did you use fresh lemon juice?
      3. It sounds like you overbaked your crust (it separates when overbaked.) was the color VERY light?

      Would love to try to help!

      Reply

  32. Patricia says

    5 stars
    Great article and recipe! Absolutely loved it 🙂 Easy to follow and truly delicious. Thank you very much for sharing and keep up the good work .

    Reply

  36. Diana says

    5 stars
    Just tried them and they’re delicious. I was trying them out before I make them for a work party next week because we have a lot of keto people in the office, and I think I’ll definitely be making these. I may attempt to make them slightly less tart, but honestly I like them as is.
    Thanks for the recipe!

    Reply

  39. Nancy Perine says

    Hi there! I had fun cruising around your website/blog. Your recipe for Lemon Bars caught my eye. I had everything except Monk Fruit. I didn’t know what it was. Asked our grocer and he didn’t know either. So I substituted maple syrup. The bars turned out yummy and everyone loved them. I had to hide a couple to have any left!!! Thanks for sharing.

    Reply

  42. Ed says

    1 star
    These are pretty terrible. Firstly I am not a keto junkie and am just trying to eat low carb. Really looking for good alternatives to cut carbs. I always fall for the “keto sub” recipes. Keto makes a atrocious crust especially pure coconut flour. After making this and letting it cool in the fridge over night as suggested I tried a square. The crust turns to powder and coats my mouth with this film I need to drink sometning with each bite or choke. The lemon topping does not adhere to this gross crust and just slips off when trying to cut. The topping is very lemony but nothing close to the real thing but passable. I’m just going to scrape off the top and throw the disgusting crust away in the garbage. Since there are no real low carb crusts out there I’ll just make sugar free lemon custard cups the traditional way but with sugar free sweeteners.

    Reply

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